Celia, from Fig Jam and Lime Cordial , has rallied us all. Being the second week in August, it is International Scone Week! That means, it’s time to get baking but … what to bake? In previous International Scone Weeks, I have made pumpkin scones, buttermilk scones and sourdough scones.
Off to Eat Your Books I went. I wanted something that was a wee bit different but not so different that people would not recognise the end result.
I settled on this recipe by Merle Parrish from Merle’s Kitchen. It is, essentially, the infamous ‘lemonade scone’ but with a twist. A twist I haven’t come across before. Maybe I live too sheltered a life but it is new to me. Whatever, they taste bloody good, are lovely and light, have wonderful oven spring and go, perfectly, with my melon, ginger and lemon jam.
As it turns out, I had some home-made ginger cordial, courtesy of Maus’ niece, Emma, and, courtesy of our Soda Fountain, soda water galore. I was all set.
This recipe is as simple as simple can be. I now understand why lemonade scones are so popular. If they taste anywhere near as good as their ginger cousins, they would be fabulous.
One thing I will note: I needed more fluid than the recipe called for so I added a bit more soda water and a bit more cream. I just kept adding until I thought the dough was the right consistency. The recipe calls for 4 cups of flour and I used 600 grams – the theoretical equivalent. Maybe Merle’s cups are not quite 150 grams.
- 600g self-raising flour
- pinch of salt
- ¾ cup cream**
- 2 tbs* milk
- 60 mils ginger cordial***
- 125 mils soda water**
- 4 tbs* uncrystallised ginger (glacé ginger), finely chopped
*These are 20 mil tablespoons.
**You may need a bit more.
***Alternatively, replace the ginger cordial and soda water with 185 mils of ginger ale.
- Preheat your oven to 220°C and line a baking tray with baking paper.
- Sift the flour and salt into a mixing bowl.
- Add the ginger then stir to coat, making sure all the pieces are separated.
- Make a well in the centre of the flour and add the cream, milk, ginger cordial and soda water. Mix until combined.
- Knead gently and briefly until smooth.
- Flatten the dough to about 1.5 cm. Using a round scone cutter, cut the dough into scones.
- Gently knead together the scraps and cut out the balance of the dough.
- Place the scones on the prepared baking tray and brush the tops with milk.
- Bake for about 12 minutes or until well risen and golden.